Unique to Tasmania, wallaby (or ‘roo as the locals often call it) is one of natures finest meats. This pasture fed free range meat is very easy to cook, low in fat and is an excellent environmentally conscious choice of meat. Wallaby has a rich burgundy colour, a surprisingly mild – even delicate, flavour and a wonderfully tender texture. Think of it as the ‘pinot of red meats’. It is very low in saturated and trans fats and therefore is an excellent choice for those who need to eat a diet that is low in cholesterol and is good for your heart health. Due to the low fat content it is best to cook steaks and fillets to medium rare to avoid drying out. By cooking it to medium rare you will ensure that it retains it’s natural moisture and tenderness, it will really melt in your mouth. Sausages and mince however should be treated the same as you would regular beef or lamb but you can use wallaby knowing that it’s so much better for you.
Featured Recipe – New recipes and tips added regularly, please keep coming back . For more recipes www.lenah.com.au/recipes/
1kg minced wallaby meat
1 onion, finely diced
2 cloves garlic, finely chopped
50 grams currants,
2 eggs, lightly beaten
Pinch of allspice
30 grams butter
½ cup plain flour
½ cup grated parmesan cheese
Salt and pepper
Melt the butter in a large pan and add the onion, garlic and spice and sauté until they just begin to brown.
Transfer these to a mixing bowl and mix together with the wallaby meat, fruit, eggs and salt and pepper. Form into walnut sized balls
On a tray combine the flour and cheese and season well. Roll the meat balls in the flour mixture. (gluten free breadcrumbs can also be used)
Heat the oil in a pan and cook the meatballs gently until golden brown
Serve warm with minted yoghurt or pepperberry and pear chutney
Recipe compiled by Karen Goodwin-Roberts, Elizabeth St Food + Wine, North Hobart, TAS
Chef Kristina Short has prepared some lovely easy recipes that you can make at home.
The uses are as broad as your imagination and represent a healthy ethical alternative to beef and lamb.
PERFECT PAN FRIED WALLABY
Handle Lenah Wallaby just as you would a good red wine. After opening the pack, ‘decant’ the meat into a bowl and put the juice aside for your sauce. Let the meat ‘breathe’ for 5-10 minutes. This allows the pack smells to dissipate and the meat to absorb oxygen.
Pre-heat the pan and add some (olive) oil. The oil will help the meat brown and retain its natural juices. Seal the juices in the meat by turning the cut immediately after placing in the pan until all sides are lightly ‘browned’. Then allow 1-2 minutes cooking on each side. Remove from the pan and stand in a warm oven for another 2 minutes to rest prior to slicing. Aim for medium rare.
Be careful to leave lots of space around each piece of wallaby when pan-frying. If the pan is over filled the meat will stew in its juices producing a rather unsatisfactory result. The last and most important tip: The way you slice meat to serve makes a huge difference to its eating quality. Its very important the meat is sliced diagonally across the grain. This will maximize the tenderness of the meat in your mouth. Unfortunately meat is often sliced the wrong way, doing the product a great injustice.
Wallaby sausages and mince – cook them as you would regular beef or lamb.
For sensational pan-fried or stir fry dishes use wallaby fillet (either plain or marinated in pepperberry and lemon myrtle).
For a healthy alternative spaghetti bolognaise, nachos or curry use wallaby mince. Simply replace the beef mince in your favourite recipe with low fat, carbon free, environmentally friendly wallaby!
For a terrific warm salad or nibble try smoked wallaby.
Excite your next BBQ with wallaby sausages.
Or for something really different try wallaby shanks. Shanks should be braised and cooked slowly in the same manner that you would prepare a lamb shank, cook until all the meat falls off the bone.
“We have been using Lenah Wallaby for over a decade for it’s superior quality. We enjoy it’s consistent quality, tenderness and flavour all year round, giving us confidence In the product and value for our customers.”
Freycinet Lodge, Tasmania
“I can only say good things about your wallaby. It’s a well treated product, it’s as tender as meat can get with a great flavour”
Peppers Cradle Mountain Lodge, Tasmania
(voted 5th In Lonely Planet’s inaugural top 10 of the world’s best places to stay)